The Influence of Protein Concentration and Homogenization on Moisture Content, Curd Yield, and Fat Retention of Model Cheese Made from Microfiltered Skim Milk Recombined with Cream
Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
This project was funded by the Western Dairy Center at Utah State University as part of a multi-pronged approach to improve the current understanding of using concentrated milks in cheese making. Concentrated milk for this study was provided by South Dakota State University.
This study compared the effect of different concentration factors of milk on curd moisture levels, fat content, and cheese curd yields. To see if these results could be improved (i.e. remove more moisture and retain more fat) milk samples were also subjected to limited pressure homogenization (microfluidization) treatments.
It was found in the course of this study that limited homogenization treatment of concentrated milks before cheese making did indeed cause curds to retain more fat and less moisture. Also, the amount of cheese curds made was increased due to increased fat retention, thus providing another potential benefit to implementing this practice in the cheese industry. Our method of cheese making required very little additional equipment beyond what is normally available in dairy laboratories. Additionally, it was performed by a single person, which further simplifies using this method in future research projects.
Geslison, Richard Byron, "The Influence of Protein Concentration and Homogenization on Moisture Content, Curd Yield, and Fat Retention of Model Cheese Made from Microfiltered Skim Milk Recombined with Cream" (2020). All Graduate Theses and Dissertations. 7731.
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